Posole is a traditional dish, found throughout the Southwest and especially New Mexico, were it is made and served on Feast Days. Some Pueblos make it as a vegetarian dish while other use pork and this version does. If you want to make it as a vegetarian dish, just eliminate the meat and use vegetable stock.
Native Americans taught early Spanish their technique for drying and preserving corn as Posole or Pozole, and the Europeans in turn added the pork, making the hearty stew that became a mainstay of the subsistence diet in the borderlands.
We make posole during the cooler months, freeze the extra and heat it up during the year when you need a quick meal.
2 – 4 tablespoons bacon drippings or canola oil
1-2 pounds Pork Boston butt, or Pork Sirloin Roast, trimmed of fat and cut into 3/4-inch cubes
2 large onions, chopped
8 garlic cloves, minced (or 2 tablespoons of granulated garlic)
1 #10 can of White Hominy (posole)
8 cups chicken stock, or more as needed
2 – 4 tablespoon dried Mexican oregano
2 teaspoons sea salt, plus more to taste
4 bay leaves
2 teaspoon dried thyme
2 mild whole New Mexico Red Chiles. You also can use Ancho Chiles.
Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish
Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat. Add the pork, onions, and garlic and saute until the meat is lightly browned, about 10 minutes. Add the Posole, stock, oregano, bay leaves, and thyme and bring the mixture to a boil. Reduce the heat to medium-low and simmer, for 1 hour. Add the chiles and continue simmering for another 1 to 1 1/2. hours, or until the corn is puffed and tender but still a little chewy. Add more stock if necessary to keep the mixture rather soupy.
Keep the Posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish. It is also traditionally served with warm flour or corn tortillas.